Mushroom Asparagus Risotto

Servings: 2-3

Ingredients:

Arborio rice aka risotto rice
2 Carrot
1 Onion
1 Celery
4 stalks Asparagus
8 Mushrooms
Fresh Basil
Fresh Parsley
Minced Garlic
Butter
Parmesan Cheese

1. Rough chop 1 carrot, 1 onion, 1 celery and put it in a pot with at least 4 cups water and let boil. This is veggie stock.



2. Chop asparagus into 1 in. long cuts; chop each mushroom into 4 pieces; small dice 1/2 carrot. set aside.



3. Chop fresh basil and garlic as fine as possible and keep aside. this is fresh herbs



4. Boil arborio rice in water until the there is a very slight crunch to the rice. you're cooking the rice 1/2 way to 3/4 way done.



5. In a hot saute pan, drizzle a little oil (olive oil or canola oil is okay) and saute the asparagus and mushrooms for about 30 seconds



6. Add the diced carrot and minced garlic (add as much garlic as you like). saute until garlic is slight brown (not completely brown; brown means garlic is burnt)


here's the tricky part


7. Add the rice and stock together... add enough stock to be about 1/4 in. above the rice



8. Add some salt and pepper, and let sit until stock disappears or until the rice is fully cooked


9. If the rice is fully cooked and there is still some stock, then drain the stock out.... if the rice is under cooked and there is no more stock left, then add a little more stock and keep doing this until the rice is fully cooked.


10. Add 1/4 lb butter and about 1/2 cup of parm cheese (if the cheese is salty, you may want to add a little less cheese)



11. Turn the heat off


12. Stir until you get a nice creamy texture. mix in the herbs too when you add the butter and cheese



13. Here is my first try of risotto. Thanks Spencer for your awesome receipe.